Mashed potatoes
CATEGORIES
INGREDIENTS
  • Cooking Time: depends
  • Servings: depends
  • Preparation Time: depends
  • depends on recipe but most likely youll need
  • 2 pounds of potatoes
  • Butter
  • 1 cup milk
  • salt and pepper
DIRECTIONS
  1. 1. Classic
  2. Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy.
  4. 2. Chunky Red
  5. Cover 2 pounds whole red potatoes with cold salted water; simmer 40 minutes. Drain; do not peel. Smash with 1/2 to 1 stick butter, 3/4 cup hot milk, and salt and pepper.
  7. 11. Bacon
  8. Cook 1/2 pound chopped bacon until crisp. Make Classic Mash (No. 1); replace half of the butter with 2 to 4 tablespoons bacon drippings. Fold in some bacon; sprinkle the rest on top.
  10. 12. Bacon-Cheddar
  11. Make Bacon Mash (No. 11). Add 1/2 pound grated sharp cheddar and 1/4 cup each minced parsley and scallions.
  13. 13. Pancetta-Rosemary
  14. Cook 1/4 pound diced pancetta in olive oil with 1/4 teaspoon chopped rosemary and 2 smashed garlic cloves; drain and spoon over Classic Mash (No. 1) or Chunky Red Mash (No. 2).
  16. 15. Smoky
  17. Make Classic Mash (No. 1); mix in 1/2 pound grated smoked gouda and 1/4 cup sliced scallions.
  19. 17. Crispy Garlic
  20. Fry 8 thinly sliced garlic cloves in 3 tablespoons olive oil until crisp; drain. Drizzle the oil into Classic Mash (No. 1) or Mediterranean Mash (No. 16); top with the fried garlic.
  22. 18. Golden Saffron
  23. Make Classic Mash (No. 1); add a pinch of saffron to the milk as it heats and steep 10 minutes. Garnish with smoked paprika.
  25. 22. Italian Cheese
  26. Make Classic Mash (No. 1); salt lightly. Add 1/2 cup each grated Parmesan and Romano cheese.
  28. 24. Chorizo
  29. Fry 1/2 pound crumbled chorizo until crisp; stir in 2 tablespoons paprika. Spoon, with drippings, over Classic Mash (No. 1); top with scallions.
  31. 29. Broccoli-Cheddar
  32. Boil 1 bunch broccoli florets until tender; drain. Add to Classic Mash (No. 1) with 1/2 pound grated cheddar.
  34. 30. Rosemary-Lemon
  35. Make Italian Cheese Mash (No. 22); top with 2 teaspoons minced rosemary mixed with the grated zest of 1 lemon.
  37. 31. Roasted Tomato
  38. Toss 1 pint grape tomatoes with olive oil and salt on a baking sheet; roast 20 to 30 minutes at 450 degrees, turning. Add to Classic Mash (No. 1).
  40. 32. Italian Sausage
  41. Saute 1/2 pound crumbled sweet Italian sausage until crisp. Make Classic Mash (No. 1). Stir in 1 cup Parmesan; top with the sausage.
  43. 36. Crispy Shallot
  44. Slowly cook 8 thinly sliced shallots in 3 tablespoons olive oil until crisp and golden; drain. Sprinkle over Classic Mash (No. 1) or Italian Cheese Mash (No. 22).
  46. 42. Sweet Potato
  47. Roast 2 pounds sweet potatoes at 400 degrees until tender, 1 hour. Halve, then scoop out flesh. Puree with 4 tablespoons butter; add salt.
  49. 45. Prosciutto
  50. Cook 1/2 cup diced prosciutto in olive oil until crisp, 6 minutes. Spoon over Sweet Potato Mash (No. 42).
RECIPE BACKSTORY
these are the ones i like but there are many more on the website